This blackberry cobbler is Pastry Chef Ali Sesnovich from Ann Arbor, Michigan's signature recipe. Driscoll’s berries are one of her favorite ingredients and this simple cobbler highlights the blackberries with a rich crumbly topping. Because Ali had such a passion for Driscoll's berries we invited her out to learn about the berry growing process. Check out her blog!
- 8 Packages (6 ounces each) Driscoll’s Blackberries
- 1 Cup sugar
- 1/4 Cup tapioca flour (or cornstarch)
- 2 Tablespoons lime juice
- 1/8 Tsp. salt
- 3/4 Cup all-purpose flour
- 2/3 Cup sweetened flaked coconut
- 2/3 Cup sugar
- 1/4 Cup finely chopped pecans
- 1/4 Tsp. baking powder
- 6 Tablespoons cold unsalted butter, cut into small pieces
- 1/8 Tsp. salt
- 1 large egg
PREHEAT oven to 350°F.
STIR blackberries, sugar, tapioca flour, lime juice, and salt in a large bowl until blended.
DIVIDE mixture evenly between 8 (8-ounce) ceramic ramekins.
MIX flour, coconut, sugar, pecans, baking powder, and salt in the bowl of an electric mixer.
ADD butter and mix until no large pieces remain.
ADD egg and mix until fully combined and dough starts to come together.
ROLL 2 tablespoons of dough into a ball and flatten into a disk about 1/4-inch thick.
PLACE disk on top of berry mixture in one ramekin.
REPEAT with remaining dough and ramekins.
PLACE ramekins on a large rimmed baking sheet.
BAKE 20 to 30 minutes or until tops are golden brown and filling is bubbling.
1 ramekin (242.41g)
|Total Fat||14.33 g|
|Saturated Fat||7.77 g|
|Total Carbohydrates||53.09 g|
|Dietary Fiber||7.27 g|